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Archive for the ‘desserts’ Category

Gokul Pithe

Ingredients:

• 200 gms Coconut (grated)
• 450 gms Khoya
• 2-1/2 cup Sugar/Date Palm Jaggery
• 150 gms Flour
• 5-6 cup Water
• 40 gms Ghee
• 1/8 tsp Sodium Bicarbonate
 
How to make Gokul Pithe:
First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.
To prepare filling, fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir continuously to avoid the filling getting stuck at the bottom of the pan. Turn off the flame.
To make cakes, divide the coconut-khoya mixture into equal portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.
Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together.
Heat ghee in a pan and coat coconut-milk cakes in the prepared batter.
Deep fry until a rich golden brown color. Remove cakes from the pan with slotted spoon.
Drain excess oil on paper and while still hot, immerse the cakes in the sugar syrup.
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Caramel Custard

Difficulty: Easy | Prep Time: 1 Hour | Cook Time: 1/2 hour | Yield: 6-8 servings

INGREDIENTS
1 lt Milk
3 Eggs
6 ½ Tbsp – Sugar*
A small pinch Salt
2-3 drops Vanilla Essence
Raisins – For Decoration (Optional)

DIRECTIONS

  1. In a pan bring the milk to a boil. Then keep it on heat for it to get condensed, till the milk reduces to ¾ lt.
  2. Add 6 tbsp of sugar and the salt and stir so that the sugar dissolves into the milk.
  3. Leave the milk aside for it to cool.
  4. Beat the eggs and mix it with the milk after it cools.
  5. Add the vanilla essence.
  6. For the Decoration – In a flat bottom (the sides may be cylindrical or otherwise) steel bowl, big enough to hold the milk, add ½ tbsp sugar and place the bowl on heat so that the sugar starts becoming caramelized. Once the sugar gets sticky and dark remove from flame immediately. Place the resins around the egde of the base of the bowl one at a time leaving a little space between each of them. Be careful not to burn your fingers as the sugar should be hot while you place the resins. Once the sugar is cold, the resins will not stick and the decoration will not be possible. **
  7. Now pour the milk mixture into the bowl. Cover the bowl with a lid and place it on steam in a pressure cooker and cook for about 5 mins on high and then 10 mins on low heat. If you do not have a pressure cooker, you may place the bowl into a big pan with some water in the base and cook it for a little longer on medium heat (about 25 – 30 mins)
  8. Once cooked, let the caramel custard cool. Then run a knife around the edge of the bowl so that the custard no longer sticks to the bowl.
  9. Now place the serving plate upside on the bowl and then turn the plate and the bowl over. The custard would come out of the bowl easily this way, with it’s decoration intact.
  10. Now you may refrigerate and serve the custard cold or otherwise serve it as it is.


NOTES
*The sugar quantity may be reduced or increased according to one’s taste.
** If you do not want to decorate, you may skip this step. Or, you may caramelize it without the resins.

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Carrot cake


Difficulty: Easy Prep Time: 15 mins Cook Time: 15 -20 mins Yield: 9”x9” Cake

INGREDIENTS
1½ cup Grated Carrots
1 cup Flour
¾ tsp Baking Powder
2 Eggs
1 cup Sugar
¾ cup Vegetable Oil
½ tsp Cinamom Powder
¼ tsp Salt

DIRECTIONS

  1. In a bowl add the eggs and the sugar. With an electric beater, beat them till you get a thick, creamy, off-white coloured mixture. It should take you about 3-4 mins.
  2. Now add all the other ingredients into this mixture. Using a ladle mix the batter well.
  3. Take a 9”x9” square baking dish (or any other shape with similar capacity). Apply oil to its sides and bottom.
  4. Cut a butter paper in the size of the baking dish’s size. Grease it baking on both sides with oil and place it in the baking dish.
  5. Pour the cake batter into the baking tray.
  6. For baking in an oven preheat the oven. Then bake the cake at 180 dgree temparature, for about 20-25 minutes till it is done and the cake gets a nice brown colour on the top.
  7. You should keep checking in between, piercing the cake with a toothpick or a fork to see if the cake in done in the center. If nothing sticks to the toothpick, then the cake is done.
  8. You may also micro cook the cake on high for about 10-12 minutes. It should be done by then. For the browning, use the grill-combi option during the last 2-3 minutes.
  9. Cool the cake and then run a knife along the edges.
  10. Turn the cake upsidedown on to a platter, remove the butter paper, slice and serve.

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Kalakand

17

Ingredients 

  • 1/2 kg oz. Sweetened Condensed Milk
  • 1 gallon Whole Milk
  • 1/4 cup White Vinegar
  • 2 tsp Clarified butter
  • Ground Cardamom
  • Few strands of Saffaron

Method 

  • Bring milk to a boil. 
  • Add white vinegar to it to split milk and make paneer. 
  • Take out water from paneer by putting it in clean cloth for 5 min.. 
  • Then mash paneer with your hands. 
  • In a skillet at medium heat, add clarified butter and mashed paneer. 
  • Stir it properly till water evaporates, it will take approx. 10 min.. 
  • Add sweetened condensed milk to it. Continue stirring till excess water evaporates. It should have medium soft consistency. 
  • Remove it from heat and add to it saffron and cardamom. 
  • Spread the hot mixture in a greased plate. Let it cool. 
  • Cut it in desired shapes. 

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Fruit Pudding

16

Ingredients 

  • 2 ripe tomatoes 
  • 2 cups sugar 
  • 1 cup mixed fruits (Apple, Banana, Pineapple, Ripe Mango etc) 
  • 1/2 tsp vannila Essence

Method 

  • Blend two tomatoes into a smooth paste in a mixer adding a cup of water. 
  • Pour this juice in a pan. 
  • Peel the skin from the fruits and dice into small pieces. 
  • Add the fruits and the sugar to the tomato juice and bring it to boil. 
  • Keep stirring occasionally. 
  • After the fruits get cooked and the raw smell of tomato disappears, add the Vannila essence. 
  • When bubbles appear and the pudding is thick in consistency, remove the pan from the stove. 
  • In a Kadai, heat ghee and add cashewnuts which is cut into small pieces. 
  • When the cashews turn golden brown in colour, pour the ghee and cashewnuts into the pudding and stir. 

Serve refregirated

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Chocolate Biscuit Cake

15

Ingredients 

  • Marie Biscuits – 1 Packet
  • Butter – 6 tbsp
  • Castor sugar – 6 tbsp 
  • Drinking Chocolate powder – 2 tbsp
  • Coffee dicoction – 1 cup
  • Nuts & Dryfruits

Method 

  • Cream butter and sugar until fluffy. 
  • Blend in the chocolate powder. 
  • Dip four biscuits in coffee dicoction. 
  • Place these biscuits on a flat tray. 
  • Spread a little of the butter, sugar, chocolate mixture evenly on these biscuits. 
  • Add another layer of coffee soaked biscuits. 
  • Repeat the process till all the biscuits are over. 
  • Spread a layer of butter, sugar, chocolate mixture on the last layer of biscuits. 
  • Decorate with nuts or dryfruits.
  • Place the tray in the freezer and freeze for 30 to 45 minutes. 
  • Cut into pieces.

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Cheese Lemon Pie

14

Ingredients 

  • 2 Cups corn flakes
  • 8 digestive or Marie biscuits
  • 2 tbsp. golden syrup
  • 40 gm.  Butter – melted
  • 1 tin sweetened condensed milk
  • 2 large or 3 small lemons
  • 2 heaped tbsp.  Cheese Powder

Method 

  • Crush corn flakes and biscuits till mixture resembles coarse breadcrumbs.Save one tbsp. for garnish. 
  • Mix in the melted butter and golden syrup. 
  • Spread evenly in greased 15 cm baking dish with 3 cm sides. 
  • Bake in hot oven (200° degree C, Gas 6) for 15 minutes till light brown. 
  • Take out from oven and press crust with the back of a spoon to fit the baking dish. Cool, set and gently remove the pie shell from the dish. 
  •  Mix condensed milk, rind and juice of lemons and cheese powder till smooth.
  • Fill the pie shell with condensed milk mixture, garnish with cornflakes and biscuit mixture.

Serve cold.

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